This is a healthy fun dessert from "Joe Simmer's All American Slow Cookin.'"

Makes 6 to 8 servings

3 cups water

1/2 teaspoon salt

1 tablespoon butter

2 tablespoons freshly grated ginger root, divided use

1 1/2 cups short grain brown rice, rinsed

3 large eggs, beaten

1 cup dark brown sugar

1 1/2 teaspoons ground ginger

1/2 teaspoon freshly grated nutmeg

1/4 cup honey

2 cups half-and-half

1 cup dark raisins

1/2 cup chopped crystallized ginger

Cream or whipped cream for serving

Combine water, salt, butter and 1 tablespoon of the grated ginger root in a saucepan with a tight-fitting lid and bring it to a boil. Stir in the rice, cover, reduce heat to low and cook 35 minutes, or until the liquid is absorbed and the rice is tender. Set aside.

Generously butter the bottom and sides of the crock. In a large mixing bowl, combine the eggs, brown sugar, ground ginger, nutmeg, honey and the remaining tablespoon of grated ginger root. Mix well and stir in the half-and-half. Add the cooked rice, raisins and crystallized ginger and stir until evenly distributed. Transfer the mixture to the buttered crock; cover; and cook on high for 2 to 3 hours or low for 4 to 5 hours, or until set.

Remove the crock from the cooker base and let it rest for 20 to 30 minutes. Serve warm with a pour of cream or dollop of whipped cream.